Spicy Salmon Stir-Fry
When I made this I used dried noodles which need boiling first before adding to the wok. Personally, I would prefer to use straight to wok noodles instead but I didn’t have them in my cupboard at the time. This is a really quick meal to cook but as there is a lot going on at the same time it can get a bit tricky. The key is to do as much as possible in preparation before you start to cook. Don’t do it if you are tired. If you are like me and love crispy salmon skin, then the best thing to do is to make sure the pan is good and hot before you place the salmon in it. Use olive oil, and always cook skin side down first. The vegetables in this recipe are only suggestions. You can so easily switch them for others depending on your preference, or what you have at the time. You could use broccoli instead of carrot, baby corn or sugar snap peas instead of mangetout. Swap the pak choi for spinach. Be creative. I don’t believe you can go wrong but if you do, feel free to let me know.